Mussels with Vegetables

Ingredients

• 1 onion
• 2 Garlic cloves
• 1 red bell pepper
• 2 Tomatoes
• 400 g baby zucchini
• 2 tbsp olive oil
• 100 ml dry white wine
• 2 tbsp cognac
• 600 ml fish stock
• Salt
• Pepper
• 1 tin saffron (0.1 g)
• 500 g Venus mussels
• 1 Tbsp freshly chopped thyme

Instructions

1. 1.

   Peel the onion, halve it and cut into strips. Peel the garlic and finely chop. Wash, halve, seed the bell pepper and tomatoes, then slice both into strips.

2. 2.

   Wash and trim the zucchini, then cut lengthwise in half.

3. 3.

   Sauté the onion with the bell pepper, zucchini and garlic in hot oil for 3-4 minutes. Add the tomatoes, deglaze with wine and cognac. Pour in the fish stock, season with salt and pepper, add saffron, and simmer gently for about 10 minutes. Then add the cleaned mussels, cover and cook for 6-8 minutes until the mussels open (discard any that remain closed).

4. 4.

   Finally sprinkle with thyme, taste and serve.